Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
(888) 677-3322

Butternut Squash and Roasted Pepper Soup

Yields: 6 servings
Make this recipe how many times?
Use the drop down to choose the amount of times you would like to make this recipe. This will automatically recalculate the amount of product you will need to purchase. Uncheck the box to the right of the product if you do not need to purchase that particular item at this time.
Savory Spice Shop Ingredients
Cumin Seeds, Ground, Organic 1/2 oz bag $1.30
Lodo Red Adobo 1/2 oz bag $1.30
Tellicherry: Coarse -2floz Refill $1.65

Ingredients:

  • 4 x Anaheim or Poblano Peppers
  • 2 Tbsp. olive oil
  • 2 x medium onions, chopped
  • 2 x cloves garlic, minced
  • 1 x butternut squash, peeled and cubed
  • 4 x medium Yukon Gold potatoes
  • 2 x 32oz containers chicken broth
  • 1/2 tsp. ground cumin
  • 1 1/2 tsp. Lodo Red Adobo
  • 2 tsp. salt
  • 1/2 tsp. coarse ground pepper
  • sour cream, avocado and sauteed onions for garnish

Directions:

Preheat broiler. Place peppers under broiler and cook until skin is blackened (about 5 minutes per side). Remove and put in brown paper bag until cool to touch. Remove skin and seeds and chop peppers. Set aside. In a sauté pan, heat olive oil and sauté onions until translucent (about 4 minutes). In the last minute add garlic. Put the squash,potatoes, peppers and onions into a crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat over night. In a food processor puree soup until smooth, and return to pot. Add more Lodo Red Adobo if desired and salt and pepper to taste. Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.

Serving Suggestions:

For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

Yields:

6 servings

Thanks to:

Creative Culinary, Savory Spice Shop customer

Butternut Squash And Roasted Pepper Soup

“I just want to thank you for the service and products I received. The staff was friendly, knowledgeable, and genuine. I left with quality ingredients, recipes and a smile. I was able to pass on the sweetness and smiles to others with my new recipes!”

-Trista V. of Colorado Springs, CO

Butternut Squash and Roasted Pepper Soup


Yields: 6 servings

Ingredients:

  • 4 x Anaheim or Poblano Peppers
  • 2 Tbsp. olive oil
  • 2 x medium onions, chopped
  • 2 x cloves garlic, minced
  • 1 x butternut squash, peeled and cubed
  • 4 x medium Yukon Gold potatoes
  • 2 x 32oz containers chicken broth
  • 1/2 tsp. ground cumin
  • 1 1/2 tsp. Lodo Red Adobo
  • 2 tsp. salt
  • 1/2 tsp. coarse ground pepper
  • sour cream, avocado and sauteed onions for garnish

Directions:

Preheat broiler. Place peppers under broiler and cook until skin is blackened (about 5 minutes per side). Remove and put in brown paper bag until cool to touch. Remove skin and seeds and chop peppers. Set aside. In a sauté pan, heat olive oil and sauté onions until translucent (about 4 minutes). In the last minute add garlic. Put the squash,potatoes, peppers and onions into a crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat over night. In a food processor puree soup until smooth, and return to pot. Add more Lodo Red Adobo if desired and salt and pepper to taste. Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.

Serving Suggestions:

For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

Yields:

6 servings

Thanks to:

Creative Culinary, Savory Spice Shop customer